Creamy Sun-Dried Tomato-Tortellini Soup

Rosemary French Bread


  • ¼ cup chopped oil-packed sun-dried tomatoes
  • 1 Tbsp sun-dried tomato oil
  • 1 Tbsp tomato paste
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 (15-oz) can crushed tomatoes
  • ½ (20-oz) pkg frozen cheese tortellini
  • ½ cup heavy cream
  • ½ (10-oz) pkg spinach


  1. Cook sun-dried tomatoes in hot oil in a Dutch oven over medium heat 30 seconds. Add tomato paste, onion, and garlic; cook, stirring, 3 minutes.
  2. Add broth and crushed tomatoes; bring to a boil, and stir in pasta and cream. Reduce heat, and simmer until pasta is tender. Gradually stir in spinach until wilted. Season with salt and pepper to taste.

Side Dish Ingredients

  • ½ (16-oz) loaf French bread, halved lengthwise
  • 2 Tbsp olive oil
  • ½ tsp dried rosemary
  • ¼ tsp garlic salt

Side Dish Instructions

  1. Preheat oven to 425°F. Place bread, cut sides up, on a baking sheet. Brush with oil; sprinkle with rosemary and garlic salt.
  2. Bake 10 minutes or until browned and crisp.

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